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http://dx.doi.org/10.3746/jkfn.2002.31.3.384

Effects of Gamma Irradiation and Ascorbic Acid on Reducing N-Nitrosamines in Pork Sausage  

Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Jo, Cheor-Un (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Kwon, Jong-Suk (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Song, Hyun-Pa (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Kim, Hee-Yun (Division of Food Additives, Korea Food and Drug Administration)
Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 384-388 More about this Journal
Abstract
Gamma irradiation was used to reduce the N-nitrosamines in emulsion-type cooked pork sausage during storage at 4$^{\circ}C$. The sausage without ascorbate to maximize the N-nitrosamine formation and the sausage with 200 ppm sodium ascorbate were prepared, respectively. The sausages were aerobically or vacuum packaged and irradiated at 0, 5, 10 and 20 kGy. A statistically significant difference was not shown in N-nitrosodimethylamine (NDMA) and N-nitrosopyrrelidine (NPYR) levels in the sausage prepared with sodium ascorbate at 0 week, while the NDMA and NPYR reduction was observed after 4 weeks storage. The NDMA level in the sausage without sodium ascorbate and irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 key was needed in vacuum packaging. The N-nitroscpyrrolidine reduction was shown at 20 and 30 kGy-irradiation. The results indicated that gamma irradiation was effective to reduce N-nitrosamines level in sausage during storage.
Keywords
sausage; gamma irradiation; acorbic acid; volatile N-nitrosamines;
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